Steak with sauce of shallots

Prepare your ingredients: prepare the broth according to the instructions of the container; dissolve the cornstarch; divide the butter into 2; Cut the onion into thick hoops; Crush the garlic.

Divide butter into 2: one half will be for the sauce and another half for the steak. Dissolve the Maicena in 2-3 tablespoon of water for every 1 tablespoon of Maicena.

For the sauce: melts half the butter intended for sauce in a skillet over medium-high heat.

Add the shallots and kitchen until transparent, approximately 3 minutes.

Add the broth previously prepared according to the container instructions to the pan and increases the fire to high. Bring the mixture to a boil.

Once you are boiling and slightly thickened, add the white wine and boil until it is reduced by a third.

It slowly incorporates the remaining butter, 1 tablespoon at a time.

It incorporates the Maicena and Bate mixture until it thickens.

For the steak: Salpiment the steak and seal in a hot pan with oil.

Having thick rings of white onion at an oven source for base or bed. Place the steak.

Add the crushed garlic teeth to the sealing pan, oregano, thyme, laurel leaves and butter destined to steak and bathe the steak.

Bake at 180 ºC for 15 minutes.

Remove from the oven and book for a few minutes. Cut into slices and serve accompanied by the sauce of shallots.

If you prefer to make homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, softened about 5 mins, then add 1-2 l of hot water and boil it. Colar and use.